In a large skillet over medium heat, drizzle 2 tablespoons of olive oil and add the 2 small chicken breasts seasoned with 2 tablespoons of poultry seasoning. Sauté for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove and let rest before slicing into bite-sized pieces.

Preheat your oven to 350°F (175°C). Melt 1½ sticks of unsalted butter and mix in 2 tablespoons of minced garlic, 2 tablespoons of chopped parsley, and 1 teaspoon of crushed red pepper flakes. Slice the Italian-style loaf and spread the garlic butter mixture on each half. Place on a baking sheet and toast for 5–10 minutes.

In the same skillet, melt 1 stick of butter over medium heat. Add 2 tablespoons of minced garlic and sauté until fragrant, about 1 minute. Pour in ½ cup of heavy cream and stir in ¼ cup of shredded Parmesan cheese with the remaining parsley. Simmer for 3–5 minutes until thickened.

Spread half of the creamy Alfredo sauce on toasted garlic bread. Layer the sliced chicken evenly over the sauce followed by ½ cup of shredded mozzarella. Drizzle remaining Alfredo sauce over the cheese.

Return to the oven and bake for an additional 5 minutes at 350°F (175°C) until cheese is melted and bubbly. Remove and let cool slightly before slicing.

Transfer to a serving platter and pair with a fresh salad or marinara for dipping. Enjoy warm!